Description
Discover how to make crispy air fryer gnocchi paired with flavorful Mediterranean roasted vegetables. Elevate your cooking skills with this easy, delicious recipe!
Ingredients
- 500 g (1 lb) gnocchi, see Note 1
- 300 g (11 oz)(~1 medium) eggplant, cut 1 inch pieces
- 200 g (7 oz)(~1 medium) red capsicum (pepper), sliced
- 200 g (7 oz)(~2 small) zucchinis, cut 1 inch pieces
- 250 g (9 oz)(1 1/2 cups) cherry tomatoes
- 200 g (7 oz)(~8 regular) asparagus, ends trimmed
- 30 ml (2 tablespoon) olive oil
- 10 g (1 tablespoon) dried basil, dried
- 60 ml (1/4 cups)(1/4 cup) balsamic vinegar
- 60 ml (1/4 cups)(1/4 cup) olive oil, extra virgin
- 30 ml (2 tablespoon)(2 tbsp) maple syrup
- 5 g (1 teaspoon)(1 tsp) dijon mustard
- 6 (6) basil leaves, finely diced
- 2 (2) garlic cloves, finely diced or minced
- 50 g (1 3/4 oz)(1/4 cup) cheese, optional
- Fresh basil, optional
Instructions
- Chop the vegetables into roughly 1-inch pieces, mince the garlic cloves, and finely chop the basil leaves.
- In one section of the air fryer, coat the gnocchi with half of the olive oil. In the other section, combine the eggplant, red pepper, zucchinis, and asparagus with the remaining olive oil, dried basil, salt, and pepper.
- Prepare the dressing by whisking together the balsamic vinegar, extra virgin olive oil, maple syrup, Dijon mustard, minced garlic, and chopped basil. Keep aside.
- Set the air fryer to 180°C (350°F) and cook the vegetables for 30 minutes and the gnocchi for 15 minutes, shaking the gnocchi and stirring the vegetables every 10 minutes.
- If using a single compartment, cook the vegetables for 40 minutes, adding the gnocchi with 25 minutes left, and mix everything more often for even cooking.
- Add the cherry tomatoes to the vegetables with 10 minutes remaining, gently stir, and continue cooking in the air fryer.
- When finished, the gnocchi should be crispy and golden, and the vegetables soft with slightly caramelized edges. If needed, cook for an additional 2–3 minutes.
- Mix the crispy gnocchi with the roasted vegetables, pour the dressing over them, and serve hot, or enjoy as a cold gnocchi salad. Optionally, sprinkle with cheese and fresh basil, or add roast chicken for extra protein.
Notes
- Cut eggplant uniformly to prevent uneven cooking and sogginessnPierce cherry tomatoes with a fork to enhance their flavornAdd basil leaves to dressing right before serving to keep them fresh